Salmon Loaf with Dill Sauce

Ingredients

• 3 cans (14.75 oz each) pink salmon, drained
• 2 cups soft bread crumbs
• 1 cup whole milk
• 3 large eggs, beaten
• 1 small yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 3 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter, for the sauce
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk, for the sauce
• 3 tablespoons chopped fresh dill
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice, for the sauce

Before you cook

• Drain the salmon and pick out the large bones and skin, flaking the meat into a large bowl.
• Soak the bread crumbs in the 1 cup of milk for 10 minutes.
• Finely chop the onion and celery and chop the dill.
• Butter a 9 by 5 inch loaf pan.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Melt the 3 tablespoons of butter in a skillet over medium heat and cook the onion and celery for 7 minutes until soft.
3. Scrape the vegetables into the salmon and let them cool for 5 minutes.
4. Add the soaked bread crumbs, beaten eggs, the 2 tablespoons of lemon juice, salt and pepper and mix gently until even.
5. Pack the mixture into the buttered loaf pan and smooth the top.
6. Bake for 45 minutes, until the loaf is set in the middle and lightly browned at the edges.
7. Melt the 2 tablespoons of butter in a saucepan over medium heat and whisk in the flour for 1 minute.
8. Whisk in the 1 1/2 cups of milk and simmer for 4 minutes until the sauce thickens.
9. Stir the dill, Dijon and the tablespoon of lemon juice into the sauce and season it with salt.
10. Let the loaf rest for 10 minutes, then cut it into thick slices and spoon the dill sauce over each one.